Grilled Catfish with Strawberry Salsa

Serves: 4
Prep Time: 15 minutes
BBQ Time: 8-10 minutes


6 tbsp (90 mL) unsalted butter 2 tsp (10 mL) Dijon mustard 4 U.S. Farm-Raised Catfish fillets, 6 oz (180 g) each Strawberry Salsa Makes 2 cups (500 mL) 2 cups (500 mL) ripe strawberries, hulled and diced 2 tbsp (30 mL) fresh mint leaves, chopped finely 2 tbsp (30 mL) sugar 2 tbsp (30 mL) dark rum 1/2 tsp (2 mL) freshly ground black pepper

Cooking Instructions:

In a small saucepan over medium heat, melt the butter and whisk in the mustard. Preheat grill to Medium-High, lightly baste each side of the fish with the mustard butter and place on grill. Grill until opaque and just beginning to flake when tested with a fork, 4 to 5 minutes per side, turning once halfway through the grilling time and basting frequently with the mustard butter. Serve with Strawberry Salsa on the side. Strawberry Salsa Preparation In a small bowl, combine the ingredients. Serve chilled or at room temperature.

Personal Story:

The savoury grilled fish is amazing with the fresh flavours of the Strawberry Salsa. Add a crisp cold green salad and it is the perfect summer meal.